Perhaps two words will never be sufficient, even if repeated three times, but they summarize what I have to share with you.

Thank You! Thank you! Thank you!

I have told you this already, but let me say it once more. You were amazingly good to me. First to have nominated La Tartine Gourmande in the Food Blog Awards 2007, then to vote for it in numbers, so much so that I was honored, and delighted, to hear yesterday that my little blog won Best Food Photography.

In a pot, bring the milk to a boil with the lemongrass and cardamom pods. Stop the heat and cover, and let infuse for 30 min (or more). Discard the lemongrass and cardamom pods, and reheat slightly. Keep warm.

Preheat your oven at 250 F.

Beat the eggs with the sugar until light in color.

Add the milk slowly, beating constantly. Remove the foam that formed at the surface.

Grease four small ramekins, and divide the cream between them. Place the ramekins in a bain-marie, and cook for about 1 hour 15 min or so, until the flans are almost set (they should jiggle when they are moved). Remove from the oven and let completely cool. Then wrap in plastic film, and place in the fridge for a few hours.

When ready to serve, top with mixed berries and sprinkle with confectioner’s sugar. You can also eat the flans without the fruit.

Congrats Bea. I am not quite sure how I made it to the photography finals this year – but it was certainly an honour for my very-non-styled point & shoot, everything-on-the-kitchen-table photographs to be sitting next to yours for a moment there.

Bea. I love your work and it is always inspiring me. As a fellow creative type I have three questions for you. 1. How do you support your website–or is it all just for fun? 2. What kind of camera do you use? I assume a digital SLR? 3. When will you be coming out with a cookbook?? I would buy it for everyone I know! Thanks Bea!

A few answers (sorry if I have less time to respond individually). regular sugar is fine. I always use organic blond cane sugar as my standard sugar, because I think it is just more flavorful. Joanna, I sent you an email, I hope you received it.

Béatrice Peltre is a food writer, stylist and photographer working out of her home studio in Boston.
She is a regular contributor to the Boston Globe Food Section, and her work has appeared in many publications
such as Saveur, Food and Wine, Whole Living, Fine Cooking, the Wall Street Journal, NPR, the Huffington Post,
the Washington Post, the Chicago Tribune, Edible Boston, Living France, the New York Times Diner’s Journal,
and in many other international magazines.